• Nupur Bhattacharya

How to make fish cutlet/Fish cutlet/Fish cutlet recipe/Fish patties/Fish sandwich recipe/Picnic food

Updated: Jan 10


Have it as a tea time snack or in a wrap or as a sandwich! Fish cutlets are delicious and versatile! Try it!

Sweet childhood memories of my little sister and I making these cutlets with our ginormous chef hats on! 😊

My little sister’s contribution to the recipe was adding exactly 3 granules of sugar without which the recipe would be a total and utter failure 😂

Let’s make this delicious cutlets together! Without the sugar granules! (Sorry sis! 😂😘🤷‍♀️)


Ingredients 

Yield: 12-14 cutlets


Tilapia fish (or any fish of your choice, preferably boneless)...300 g

Boiled potatoes (cut in cubes)...1 cup

Coriander leaves (chopped)... 3 tbsp.

Mint leaves...6-8

Green chilli...1

Garlic...3-5 cloves

Ginger...2x2 inch piece

Fresh lime juice...1/2 half

Coriander powder...1 tsp.

Cumin powder...1/2 tsp.

Kashmiri red chilli powder...1/2 tsp.

Black pepper powder...1/2 tsp.

Garam masala powder...1 tsp.

Chaat masala...1 tsp.

Powdered bread crumbs...1/2 cup

All purpose flour (maida)... 1 tbsp.

Egg...1

Butter...1 tsp.

Oil... enough for pan frying or deep frying


Method
  • Add approximately 2 tablespoons of oil to a pan set on medium heat

  • Add fish pieces into the pan

  • Sprinkle half a teaspoon of salt and turmeric powder on the fish and mix well

  • Add 5 to 6 tablespoons of water (Don’t add too much water, you will have to discard the water and it will dilute the taste of the fish)

  • Place the lid on and let the fish cook for 3 to 5 minutes

  • Let the rest of the water evaporate

  • Take the fish pieces out in a bowl and add boiled potato pieces

  • Mash the potatoes and the fish with a fork or a masher

  • Keep it aside

  • To a grinder jar add chopped coriander leaves, mint leaves, garlic cloves, green chilli, and ginger

  • Grind this to a coarse paste and add this into the bowl with the fish and the mashed potatoes

  • Add coriander powder, cumin powder, garam masala powder, kashmiri red chilli powder, black pepper powder, fresh lime juice and half a teaspoon of salt. Mix well

  • Add a drop of oil on your palms and grease them

  • Take some of the cutlet mixture and make a fist with it. Check if its firm enough to hold shape

  • If not add some powdered breadcrumbs, mix well and test again

  • Once the mixture is firm enough, they’re ready for making cutlets

  • Take one egg in a bowl and beat well

  • Add 1 tablespoon of water to the egg and mix

  • Add half a cup of powdered bread crumbs on a plate

  • Add 1/4 teaspoon of salt and 1 tablespoon of all purpose flour to it

  • Mix well

  • Oil your palms again

  • Make round balls with the cutlet mix

  • Dip it in the egg wash and coat it with the breadcrumbs

  • Make little disc like shapes with the ball and dip it in breadcrumbs again

  • Take a flat nonstick pan. Add approximately 1 tablespoon of cooking oil and 1 teaspoon of butter

  • Spread the butter evenly

  • Fry the cutlets till they are golden brown and crisp on both sides. This should take 5 to 6 minutes

  • Once the cutlets are done, sprinkle them with chaat masala

Sandwich with the cutlets

  • I used English muffins but you can use any bread

  • Let’s make a spread for the sandwich: In a bowl take 1 tablespoon of mayonnaise, half a teaspoon of red chilli sauce, half a teaspoon of green chilli sauce, 1 tablespoon of finely chopped coriander leaves, 1 tablespoon of finely chopped red onions, a squeeze of lime juice, some salt and pepper. Mix well

  • Make a yummy sandwich with the cutlets and this spread!


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